Cannellini Bean and Artichoke Salad
Course: SaladCuisine: EuropeanPrep Time
20 mins
Additional Time
8
minutesTotal Time
8
minutesServings
12
Ingredients
2 (15.5 ounce) cans — cannellini beans, drained and rinsed
1 (14.5 ounce) can — petite diced tomatoes, drained
1 (14 ounce) can — quartered artichoke hearts, drained
3 stalks — celery, chopped
1 — sweet onion, diced
½ cup — pimento-stuffed Manzanilla olives, halved
⅓ cup — white wine vinegar
¼ cup — olive oil
¼ cup — chopped fresh basil
3 tablespoons — chopped fresh oregano
3 cloves — garlic, minced
½ teaspoon — kosher salt
½ teaspoon — fresh ground black pepper
¼ teaspoon — red pepper flakes
Directions
- Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
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